PUERTO RICAN CHICKEN AND RICE
Our take on Puerto Rican-style arroz con pollo starts with the aromatic blend of onion, garlic, cilantro, and Cubanelle peppers known as recaito.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In the bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Puree until smooth.
- In a small bowl, combine coriander, chili powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high. Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil. Scatter capers and olives over top, then cover and transfer to oven. Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165 degrees, 30 to 35 minutes. Serve, garnished with more cilantro.
MAMA'S PUERTO RICAN CHICKEN
My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. -Edwin Robles, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 507mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
CHICARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) RECIPE - (4.1/5)
Provided by carvalhohm
Number Of Ingredients 14
Steps:
- Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don't have a mortar and pestle you can do this in a food processor. Take 3 pounds of chicken and trim off any excess skin, but do not remove the skin. Next, cut the chicken into chunks leaving the bone in. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter. Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken. Massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight. When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven. Heat oil to 400 degrees. While the oil heats combine flour, Sazon and pepper in a large zip loc bag, shake to combine ingredients. In batches, place chicken in the flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated. When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes. Remove from oil and drain on a plate lined with paper towels. Once you've finished with all of the chicken, lower the heat of the oil to 300 degrees and place all of the chicken back into the pot. Cover and fry for 10 minutes. Remove chicken from oil and drain on a paper towel lined plate. Raise the heat again to 400 degrees. Fry the chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate. Ready.....set.....EAT! NOTE: Could you fry it without chopping it into chunks? Yes but it does take longer to cook. The goal with this chicken is when you fry it you get a crispness close to crispy pork rinds. I do not recommend using boneless chicken because the bone is what makes the meat juicy and tender. Removing the bone can cause your chicken to dry out. Finally don't skimp on the 3 time fry! It is essential to getting that perfect crisp to the skin.
PUERTO RICAN CHICKEN
My Grandma comes from Puerto Rico and she got this recipe from her mom, who made it because they were poor and it streched out the food to feed her 8 kids and all of the neighbors too!
Provided by Country Cookin Mama
Categories Caribbean
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
- Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
- There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
- Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
- Serve with hot white rice, beans and slices of avocado. Yummy.
PUERTO-RICAN CHICKEN
All over Puerto-Rico there are Bar-b-que stands but they do chicken like we do pork or beef. The aroma and taste are like nothing you have ever had. If you prefer Bar-B-Que sauce with your chicken try a sauce with Honey and add a little extra honey and brush on chicken.
Provided by Michael J. Hennessey
Categories Chicken
Time 1h50m
Yield 1 whole chicken, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
- Sprinkle Adobo all over both sides very heavily.
- Take Season-All and sprinkle medium amount on both sides.
- Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
- Cover with plastic wrap and leave over night in refrigerator.
- COOKING METHOD.
- Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
- Uncover and brown top as desired.
PUERTO RICAN CHICKEN
My daughter's former boyfriend fixed this dish. I modified it and tried (hopefully) to simplify the directions. There's a lot of preparation, but the results are well worth the trouble. It's a garlic lovers dream, but others may want to cut down on the garlic. I've even used more.
Provided by Mary Leverington
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Wash chicken well and dry with paper towel.
- Cut into pieces, dividing each breast section and back into two pieces.
- Coat chicken pieces in olive oil.
- Mix the seasonings in Group B together and rub into chicken.
- Set in refrigerator overnight.
- In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
- Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
- Reduce heat to medium low.
- Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
- Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
- Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
- Add the rice from Group F and stir in.
- Add the liquid to the pot and mix well.
- Reduce heat; cover; simmer 10 minutes.
- Stir up rice from below; cover, simmer 10 more minutes.
- Remove to large platter and garnish with peas and pimientos.
Nutrition Facts : Calories 1138.1, Fat 47.2, SaturatedFat 12.9, Cholesterol 168.7, Sodium 2963.4, Carbohydrate 113.3, Fiber 11.2, Sugar 15.6, Protein 62.5
PUERTO RICAN STYLE CHICKEN AND RICE
A quick, easy and delicious one-pot meal from Joel Rodriguez, executive chef at San Juan's Ajili Mojili.
Provided by Chef Kate
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed (you have now made sofrito).
- Add salt and pepper to taste and set aside.
- Heat oil in a large, nonstick skillet over medium-high heat.
- Brown chicken on all sides, about 5 minutes. Add the rice and saute 1 minute.
- Add the beer, sofrito (vegetable mixture) and 1/2 cup water.
- Bring to a simmer, lower the heat and cook 15 minutes. Do not let the liquid come to a boil.
- Add the peas and pimentos and cook 5 more minutes.
- Add salt and pepper to taste.
- Sprinkle with remaining cilantro and serve.
PUERTO RICAN STUFFED CHICKEN BREASTS
This recipe is traditionally made with pork, and served during the Holidays. This is a variation, using chicken breasts. You can serve with your favorite rice and add a creamy cilantro sauce over the chicken.
Provided by sebastian antonio
Categories Chicken Breast
Time 45m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- 1- Carefully butterfly the chicken breasts.
- 2- Stuff each breast with a slice of cheese, longaniza sausage, alcaparrado and peppers.
- 3-Roll each breast.
- 4-Season with the salt, pepper and oregano.
- 5- Roll each breasts with 3 bacon slices.
- 6- Place in the oven and bake for about 30 min at 350 degrees.
Nutrition Facts : Calories 448.3, Fat 29.9, SaturatedFat 12, Cholesterol 134, Sodium 2393.7, Carbohydrate 3.8, Fiber 0.6, Sugar 1, Protein 39
PUERTO RICAN CHICKEN AND RICE
Give tonight's meal some Puerto Rican flavor, and serve up our Puerto Rican Chicken and Rice! Top hot white rice with grilled chicken, cooked veggies and zesty seasonings to make this delicious Puerto Rican Chicken and Rice dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until thighs are evenly browned on both sides. Remove chicken from skillet, reserving drippings in skillet. Set chicken aside.
- Add onions and peppers to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add rice, seasonings, pasta sauce and Worcestershire sauce; mix well. Gradually stir in chicken broth.
- Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 35 min. or until rice is tender and chicken is done (165°F), uncovering after 20 min., and adding peas and olives to the skillet for the last 5 min.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 62 g, Fiber 4 g, Sugar 10 g, Protein 26 g
More about "puerto rican chicken recipes"
PUERTO RICAN CHICKEN (POLLO AL HORNO) | LATINA MOM MEALS
From latinamommeals.com
4.2/5 (57)Category DinnerCuisine Puerto RicanTotal Time 1 hr 5 mins
15 BEST TRADITIONAL PUERTO RICAN DISHES | ROYAL CARIBBEAN …
From royalcaribbean.com
SLOW COOKER PUERTO RICAN CHICKEN IN GREEN SAUCE
From foodandwine.com
CHICKEN PINCHOS (PUERTO RICAN SKEWERS) | SAVOR PARADISE
From savorparadise.com
CHICHARRON DE POLLO (PUERTO RICAN FRIED CHICKEN) - THE …
From thenoshery.com
PUERTO RICAN STYLE WHOLE ROASTED CHICKEN RECIPE
From thecouponproject.com
10 BEST PUERTO RICAN CHICKEN RECIPES | YUMMLY
From yummly.com
PUERTO RICAN CHICKEN STEW (POLLO GUISADO) - COOKING …
From cookingtheglobe.com
PUERTO RICAN STYLE ROAST CHICKEN WITH POTATOES - A DAY …
From adayinthebite.com
PUERTO RICAN FOOD: 24 OF THE BEST PUERTO RICAN DISHES
From thekitchencommunity.org
35 POPULAR PUERTO RICAN FOODS YOU HAVE TO TRY AT LEAST ONCE
From tastingtable.com
GUIDE TO TRADITIONAL PUERTO RICAN FOOD | DISCOVERPUERTORICO.COM
From discoverpuertorico.com
PUERTO RICAN POLLO FRICASE (CHICKEN FRICASSEE) - DELISH D'LITES
From delishdlites.com
PUERTO RICAN PINCHOS DE POLLO (CHICKEN KABOBS) - DELISH D'LITES
From delishdlites.com
10 MOST POPULAR PUERTO RICAN DISHES - TASTEATLAS
From tasteatlas.com
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) - FOOD & WINE
From foodandwine.com
ONE POT PUERTO RICAN CHICKEN AND RICE - IMMACULATE BITES
From africanbites.com
POLLO GUISADO ~ CHICKEN STEW - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
PUERTO RICAN COMFORT FOOD TO MAKE AT HOME
From discoverpuertorico.com
14 BEST PUERTO RICAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
POLLO GUISADO (PUERTO RICAN CHICKEN STEW) - DELISH D'LITES
From delishdlites.com
ARROZ CON POLLO (PUERTO RICAN CHICKEN & RICE) - DELISH D'LITES
From delishdlites.com
ESSENTIAL PUERTO RICAN RECIPES | ALLRECIPES
From allrecipes.com
INSTANT POT ASOPAO DE POLLO (PUERTO RICAN-STYLE CHICKEN AND RICE …
From fabeveryday.com
PUERTO RICAN PINCHOS/CHICKEN KABOBS - AVERAGE GUY GOURMET
From averageguygourmet.com
TOP 25 FOODS OF PUERTO RICO – BEST PUERTO RICAN DISHES
From chefspencil.com
PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) - ON TY'S PLATE
From ontysplate.com
PUERTO RICAN CHICKEN STEW RECIPE | SAVE-ON-FOODS
From saveonfoods.com
PUERTO RICAN CHICKEN AND RICE (ARROZ CON POLLO) - KEVIN IS COOKING
From keviniscooking.com
PUERTO RICAN CHICKEN SOUP - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
RECIPE: PUERTO RICAN CHICKEN SOUP (SOPA DE POLLO)
From hola.com
PUERTO RICAN ARROZ CON POLLO (CHICKEN AND RICE) - YOUTUBE
From youtube.com
21 PUERTO RICAN DISHES TO GET YOU EATING LIKE A BORICUA
From blog.amigofoods.com
POLLO GUISADO (PUERTO RICAN CHICKEN STEW) - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
THE BEST MOFONGO IN SAN JUAN: 15 SPOTS TO TRY - EATER
From eater.com
CHICHARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN) - DELISH D'LITES
From delishdlites.com
ABUELA'S POLLO GUISADO (PUERTO RICAN CHICKEN STEW)
From today.com
PUERTO RICAN FRIED CHICKEN - LATINA MOM MEALS
From latinamommeals.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #puerto-rican #north-american #for-1-or-2 #5-ingredients-or-less #very-low-carbs #main-dish #poultry #caribbean #oven #easy #central-american #chicken #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #equipment #number-of-servings #4-hours-or-less
You'll also love